Break the Fast

25301 S Tamiami Trl, Ste 2, Bonita Springs, FL 34134 · Permanent Food Service · License 4605771

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 25 complaint inspection
2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 10 basic
-21
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep252026

Complaint inspection

14 violations found

First visitSep 25, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
- 2 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Butter pats 79°F cold hold less than 4 hours. Operator placed butter pats in metal tray in freezer to cool. Observed precooked chorizo sausage 48°F cold hold less than 4 hours. Operator placed chorizo in colder part of reach in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw salmon stored over lettuce. Operator placed raw salmon on bottom shelf.
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sinks in kitchen.
- Code 41, Chemicals and toxic substances: Spray bottle in dishwash area containing toxic substance not labeled.
  Operator labeled bottle.
  Fixed on the spot
Basic10
- Code 10, In-use utensils properly stored: In-use ice scoop stored on top of ice machine between uses.
  Operator removed ice scoop.
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  Operator removed knife.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Cooks. Cooks put on hats.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Operator discarded cloths.
  Fixed on the spot
  Wet wiping cloth not stored in sanitizing solution between uses.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease.
  Hood filters.
- Code 25, Single-service items: Single-service articles improperly stored.
  Coffee filters.
- Code 33, Garbage and refuse: Open dumpster lid.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, and warewashing areas in kitchen.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.